1 10-oz can Rotel tomatoes, or 14-oz can chopped tomatoes, undrained
1 cup cooked bulgar
½ cup corn (optional)
1 tsp chili powder
1 tsp cumin
crushed red pepper if you like it spicier
salt and pepper to taste
1 avocado for topping
salsa
Instructions
Preheat oven to 400 degrees. Put poblano peppers on an oiled roasting pan and cut a "T" shaped slit on the side facing up. The top of the "T" should be at the top of the pepper, just under the stem. Cook for 15 minutes, then take out of oven and let cool for 15 minutes.
Open the poblano peppers down the center cut. Remove the seeds. (Make sure you wear gloves or wash your hands really well when you're done.) Stuff with the black bean mixture and cook at 400 degrees for another 15 minutes.
Top with avocado, salsa or any other toppings you like!
Recipe by forkbelly.com at http://forkbelly.com/stuffed-poblano-peppers/